2021 OIV Research Grants to Support Priority Programs

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2021 OIV Research Grants to Support Priority Programs

Within the framework of developing its Strategic Plan, the OIV (International Organization of Vine and Wine) grants research scholarships on a yearly basis to support priority programs. The scholarships are granted for a short period (six months to fifteen months maximum) and provided for specific postgraduate training programs. Suitable candidates must be qualified and eager to advance their research, increase their skills, and keep up on the latest progress made in their field of study and/or work.

Application forms must be filled out and sent to OIV – Research grants – 35, rue de Monceau – 75008 Paris – or job(at)oiv.int

Submission deadline: September 13, 2021

http://www.oiv.int/en/the-international-organisation-of-vine-and-wine/2020-oiv-research-grant-program

 

Priority themes for 2021 research grants

Viticulture

  • Table grapes, grape juice and consumer perception regarding health, nutritional and phytosanitary aspects. Comparison with other drinks and impact of different grape dehydration conditions on changes in secondary metabolites.
  • Methods and key indicators of CO2 storage capacity in vineyard soils to improve the CO2 balance
  • Reduction of pesticides. Searching for new approaches or alternatives to reduce the traditional phytosanitary products (copper, biostimulants, other).
  • Sustainable use of water in viticulture: Varietal adaptation related to water consumption (water use Efficiency and climate change).
  • Development, testing and evaluation of relevant biodiversity indicators for use in viticulture and landscape management in wine-growing regions.
  • Application of physical or non-chemical treatments (heat, UV, etc.) to reduce pests and disease pressure in vineyards.
  • Genetic basis of viticultural traits.
  • High-resolution mapping of soil and water to manage the risk of erosion and landslides in steep slope vineyards.
  • Grape sampling in vineyards. Sampling approaches and methodologies adapted to the different production scenarios in the wine industry.

Enology

  • New techniques for the utilization of viticultural by-products.
  • Managing calcium instabilities in wine
  • Chemical and organoleptic characterization of "wine requiring minimal intervention" (i.e. wine produced by spontaneous fermentation and/or without added SO2).
  • Metagenomic analysis of the effects of copper on microbial diversity in vineyard soils, grapes and vines
  • Development and validation of analytical methods for quantifying the addition of water to grape juice, must, or wine and how new technologies influence these analyses
  • Learning more about oenological tannins: chemical characterization, functionalities, and analytical methods for their characterization

 

Economy and Law

  • Structural changes and adaptation strategies to the Covid-19 pandemic in the wine industry
  • Analysis and perspectives of wine tourism in different territorial and socio-economic contexts
  • The challenges of logistics and supply chain management in the global wine trade
  • Study of distribution channels of the wine sector
  • Sustainability in the viticultural sector:
  • Consumers’ expectations in terms of health, wellbeing and sustainability with respect to wine
  • Application of sustainability concepts in the wine sector (social, cultural, economic and environmental aspects)
  • Climate change:
  • Economic and social impacts of climate change on wine industry
  • Regulatory tools for making the wine sector climate-resilient 

Health and Safety

  • Effects of wine consumption on diseases (in particular overall mortality and wine consumption, impact of wine consumption on autoimmune diseases)
  • Contaminants, toxins and additives (in particular zinc, cadmium, aluminium, etc.)
  • Assessment of health risks due to residues of phytosanitary products
  • Biological effects of wine consumption (in particular wine and aging, resveratrol and physiological effects)
  • Long-term changes in consumption patterns
  • Literature review on the health effects of wine (as distinct from alcohol).
  • Consumers' perception of organic wine
  • Social and cultural context of wine consumption

 

More information

OIV Research grant program in support of priority program fields
Application form